Have you ever made Butterbeer from the Harry Potter movies? I’ve made it into various recipes including this delicious Harry Potter Butterbeer Poke Cake!
Do you love Harry Potter? My husband actually got me hooked on it. We started going to the first showings of the movies and then meetups and doing costume contests. It was one of the big things we always did together as we dated. Then, we got my kids in on it.
Our whole family won a costume contest at a release party for the Half Blood Prince book My husband and I were dressed up at Tonks and Lupin and my two oldest kids were Luna and Draco. We one a huge gift certificate at a board game store.
Table of Contents
What do you need to make a Harry Potter Butterbeer Poke Cake?
This recipe is easy to make with a butter or yellow cake mix. You can also make a yellow cake from scratch if you really want to.
You will need:
- yellow cake mix
- eggs
- butterscotch pudding mix
- cream soda soft drink
- Cool Whip
- butterscotch ice cream syrup
How do you make a harry Potter Butterbeer Poke Cake?
This cake is easy peasy to make!
First, you’ll follow the cake directions for the eggs, but substitute all the liquid with the same amount of cream soda. For example, one cake mix I used called for 1/2 cup of water and 1/4 cup oil, so I substituted 3/4 cup of cream soda,
Then beat the cake batter for 2 minutes on medium speed until it’s well blended.
Transfer the cake batter to a 9 x 13 pan that has been greased.
Bake the cake according to the instructions on the box.
Remove it from the oven when it’s golden brown and a toothpick comes out clean from the middle.
Let it cool completely.
While it’s cooling, whip up the butterscotch pudding and have it cooling in the fridge.
Then, poke holes with the end of a wooden spoon or dowel every couple of inches or so through the whole cake.
Slather the top of the cake in the butterscotch pudding and make sure it goes into all the holes you poked.
Let the cake chill in the fridge for at least an hour, preferably 2-3 hours.
When you’re almost ready to serve, frost with Cool Whip. Then, immediately drizzle in butterscotch syrup.
Serve immediately!
Want to make Butterbeer Frosting instead of Cool Whip?
I’m not always a fan of Cool Whip as frosting for poke cakes. One of my favorite frosting toppings is hardened icing that sets right on top of the cake.
You can make a hardened butterbeer frosting in just one minute using butterscotch chips that makes this cake divine!
I’ve made this cake both with the Cool Whip frosting and the hardened butterbeer frosting, and my kids love this version.
What do you need to make hard Butterbeer Frosting?
- â…“ cup milk
- â…“ cup butter
- 1 ¼ cups sugar
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
How do you make hard Butterbeer Frosting?
Combine butter, milk and sugar in a small saucepan.
Bring to a boil over medium high heat and let boil for 45 seconds.
Remove from heat and whisk in vanilla & chocolate chips until smooth and shiny.
Immediately pour over a 9×13 cake or brownies.
Let cool completely to set.
More Harry Potter Fun
- How to make a DIY Harry Potter Monster Book of Monsters
- Free Kids Printable Harry Potter Puzzle Pack
- DIY Make a Wizard Wand with Paper
- Harry Potter’s Butter Beer Ice Cream
- Harry Potter’s Hot Butter Beer
- Harry Potter Movie Night with Butter Beer Popcorn
More Poke Cakes
- How to Make a Gingerbread Poke Cake
- Dulce de Leche Pumpkin Spice Poke Cake – No Eggs!
- Cookie Butter Poke Cake
- Brownie Ice Cream Poke Cake with Peanut Butter Whipped Cream
- Bubblegum Poke Cake
- Pink Champagne Poke Cake
Harry Potter Butterbeer Poke Cake
Ingredients
- 1 yellow cake mix
- 3 eggs
- 3 oz butterscotch pudding mix
- 12 oz cream soda soft drink
- 8 oz Cool Whip
- butterscotch ice cream syrup
Instructions
- First, you'll follow the cake directions for the eggs, but substitute all the liquid with the same amount of cream soda. For example, one cake mix I used called for 1/2 cup of water and 1/4 cup oil, so I substituted 3/4 cup of cream soda,
- Then beat the cake batter for 2 minutes on medium speed until it's well blended.
- Transfer the cake batter to a 9 x 13 pan that has been greased.
- Bake the cake according to the instructions on the box.
- Remove it from the oven when it's golden brown and a toothpick comes out clean from the middle.
- Let it cool completely.
- While it's cooling, whip up the butterscotch pudding and have it cooling in the fridge.
- Then, poke holes with the end of a wooden spoon or dowel every couple of inches or so through the whole cake.
- Slather the top of the cake in the butterscotch pudding and make sure it goes into all the holes you poked.
- Let the cake chill in the fridge for at least an hour, preferably 2-3 hours.
- When you're almost ready to serve, frost with Cool Whip. Then, immediately drizzle in butterscotch syrup.
- Serve immediately!
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